Self-frosting Date Cake

Self-frosting Date Cake



Ingrients & Directions


1 c Chopped dates
1 ts Baking soda
1 1/4 c Boiling water
3/4 c Shortening
1 c Sugar
2 Eggs
1 2/3 c Flour
1 ts Baking powder
3/4 ts Salt
1/2 c Firmly packed brown sugar
1/2 c Chopped pecans or walnuts
1 6 oz pkg semisweet chocolate
-morsels


Stir dates and soda into boiling h2o; set by, and let poise. Cream
shortening; gradually annex 1 cup cabbage, beating well at medium speed on
sociable. Add egg, one at a time, beating well after each summation. Combine
flour, baking pulverize, and saltiness; add to creamed mixture alternately with
date assortment, beginning and ending with flour assortment. Mix after each
plus. Pour batter into a greased and floured 13x9x2 inch baking pan.
Combine brown bread, pecans and chocolate morsels; sprinkle over top of
dinge. Bake at 350 for 40 minutes or until wooden pick inserted in center
comes out neat. Let cool in pan on a wire stand. 15 servings.



Yields
15 servings